Spinach Bread (abm)
Ingredients & Directions FOR 1-POUND LOAF 1/2 c Water 1 c Boiled or steamed spinach * 3 tb Water 1 1/2 c Bread flour 1/2 c Whole wheat flour ** 2 ts Softened butter *** 1 tb Sugar 2 ts Dry non-fat milk solids 1 ts Salt 1 1/4 ts Yeast This recipe extracted from no archive other than my own brain. I just like saying “———-“. This mutant grew out of a late-blooming passion for spinach, coupled with a deep weakness for inappropriately colored foods. I’d always gotten a kick out of spinach pasta, so I set out to see if the same effect could be replicated in a loaf of bread. Spinach didn’t seem compatible with anything exotic like rye or sourdough, so I guiltily disinterred the bland, plebeian old whitebread white bread recipe from my bread machine instruction manual and produced something with the tang and color of the divine leaf and the indulgent, satiny texture of Won**r Bread. 1) Combine the spinach (along with a minimal amount of the cooking liquid if you have it) with 1/2 cup water. Combine stirring and tearing with your favorite pointed kitchen implements until the spinach is fairly well shredded and the water is thoroughly green. This will produce a tacky texture and a marbled inner appearance. If you prefer a crumb that just _screams_ green, you can use a food processor and puree into a shake instead. 2) Combine the remaining ingredients in the bread pan as mandated by the manual gods, and set to bake on “white.” (No, I don’t think you’re so stupid I have to include this step – there’s more to come.) 3) Check in on the dough after about five minutes. Chances are it won’t have the proper consistency, due to the completely unpredictable moisture contribution of the spinach. It’s all right if it’s a bit liquidy, but the ball should be entirely cohesive, take on a smooth coat, and gradually become less sticky. Add water or flour as necessary. When you’re satisfied, close the lid and leave the machine to its work. NOTES: *Vulgar as I are, I just used some thawed frozen spinach, which is about as soggy as you can get. Progressively fresher varieties will probably require more vigorous tearing and more added water – I don’t know if this could be adapted to uncooked spinach, but if anyone tries it I’d appreciate an update (enkidu@micronet.net). I’m currently heading up Project Popeye, to determine just now much spinach I can cram in there – after which the recipe will be rechristened with that name. **The original recipe used 2 cups of white flour, and I suspect you can do the same. ***So it’s not a fat-free recipe! Don’t let two lousy teaspoons frighten you off. off-the-cuff incompetent caloric information (per loaf): Kilocalories: 1100 Fat Kcal.: 70 Yields 1 Servings
Cracked Pepper Bread
Ingredients & Directions -America’s Best Recipes 2 ts Coarsely ground pepper 4 1/4 c A-p flour (I had to add 1 pk Yeast (2 1/4 tsp.) -5 Tbsp. flour – it all 1 1/4 c Milk -fit in my Regal) 2 tb Butter 2 tb Sugar 1 Egg 3/4 ts Salt Put all ingredients into pot & push “Start”. Adjust for wetness or dryness. From America’s Best Recipes, 1989 (credited to Cooking in Clover II). Slightly adjusted by me. g Also see Atari Bread 242 Yields 2 servings
Granola Cookies
Ingredients & Directions 6 tb Corn syrup 3/4 c Brown sugar 3 tb Egg substitute 1 ts Almond extract 1 1/4 c Flour 1 ts Cinnamon 1/4 ts EACH baking soda and baking -powder 1 c Granola 1/2 c Chopped dates 1/2 ts Vanilla Preheat oven to 350 In a large bowl, combine corn syrup, sugar, egg, vanilla and almond extract until smooth. In a seperate bowl, combine flour, cinnamon, baking soda and powder, until well mixed. Add this to the liquid mixture and blend until smooth. Add the granola and dates. If dough is too sticky, refrigerate for several hours. Drop dough by rounded tablespoonfuls and then slightly flaten. Bake 10-15 minutes, or until golden brown. Yields 24 Servings
Japanese Fruitcake With Filling
Ingredients & Directions 1 c Butter,at room temperature 2 c Sugar 4 Eggs 3 c Flour 1/2 ts Salt 3 ts Baking powder 1 c Milk 1 tb Orange rind,grated 1 ts Vanilla 1 ts Allspice 1 ts Ginger 1/2 c Raisins 1/2 c Pecans,chopped 1 tb Flour 1 1/2 c Coconut,grated Candied cherries (opt) FRUIT FILLING 2 tb Flour 1 Juice of 3 lemons 1 c Sugar 1 cn Pineapple (20 oz)* 2 Egg yolks 1/2 c Pecans chopped 1. Preheat oven to 350’F.~ 2. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture.~ 3. Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans.~ 4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan.~ 5. Bake layers at 350’F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool.~ 6. When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired.~ ~ *** FRUIT FILLING ***~ * – pineapple should be crushed & drained.~ Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally. Yields 8 Servings
Goosnargh Cakes
Ingredients & Directions 2 c All-purpose flour 3/4 c Butter 1 pn Salt Superfine sugar; to coat 1 ts Caraway seeds (heaped) Mix together the flour, salt and caraway seeds, then cut in the butter. Knead to a smooth dough. Roll out to about 1/4-inch thick. Cut the dough into small circles and dredge with superfine sugar. Place on a greased cookie sheet and leave overnight. Bake in a cool oven at 250 degrees F for 30 to 45 minutes until the cakes are firm but not browned. While warm, sprinkle on a little more sugar. * Yields 20 servings
Picante Bread
Ingredients & Directions -Sharon Sanford-VDBM45A 1 1/4 c Pace picante sauce 2 c Bread flour 1/2 c Cornmeal 1 1/2 ts Yeast Place ingredients in breadmaker per machine’s instructions. Try this if you like spicy taste, almost no fat and no cholesterol. I use Pace medium picante, it’s GREAT! ~-Susan Sanford. Yields 1 Servings
Queen Elizabeth Cake
Ingredients & Directions 1 c Dates, chopped 1 c Water; boiling 1 ts Baking soda 1/4 c Butter; at room temperature 1 c Sugar 1 ts Vanilla 1 1/2 c Flour; cake and pastry 1 ts Baking powder 1/4 ts Salt 1/2 c Walnuts; chopped (optional) Topping: 4 ts Butter 1/2 c Brown sugar 3 ts Cream; whipping or table 1/2 c Coconut; sweetened shredded Lightly grease 8 inch square baking pan. For cake, combine dates, boiling water and soda in bowl until well blended. In separate, larger bowl, cream butter and sugar until light and fluffy. Stir in vanilla. In third bowl sift together, flour, baking powder and salt. Add date mixture and flour mixture alternately in two batches to butter mixture. Stir in walnuts if using. Pour into prepared pan. Bake in preheated 350F oven 30 minutes. While cake is baking, make topping. In small saucepan, melt butter, brown sugar and cream; bring boil, stirring constantly. Remove from heat; stir in coconut. Spread over warm cake. Preheat broiler; broil cake until topping is bubbly, watching constantly to keep from burning. Cool; cut into squares. Yields 12 Servings
